I mentioned yesterday that I made Pumpkin Chocolate Chip muffins (I only used 3/4 c of sugar, left out the soy yogurt (which isn't an ingredient in VwaV) and bunged in a 100g bag of Dairy Free chocolate chips), and that we ate the entire batch in less than 24 hours. I decided to make another batch, since we ate the last one so quickly that I didn't get to take a picture.
They're just that good. Unfortunately, I couldn't do a low-fat version because I hadn't made any more applesauce yet. It turns out that you really can tell the difference between low-fat and full-fat versions of this one. The full-fat muffins are more crumbly and slightly less moist, somehow even more delicious, and - bonus - the paper comes away from the muffin much more easily. But since I'm trying to at least keep off the weight I've already lost, this will have to be a one-off, unless I make them for the ceilidh or something.
Dinner was a cookbook challenge recipe - Red Lentil Pasta from La Dolce Vegan
(Sorry for the rubbish picture - it wouldn't have looked that great even if I hadn't already eaten some and taken the picture under bad lighting.)
I was not a fan of this. First of all, it gives the impression of coming together in about 15 minutes. Well, not if you want your onions translucent and your lentils cooked. I used some chopped tomatoes in their juices and (at least) an extra 1/4 c of water and cooked the lentils about twice as long as the recipe called for, and they still felt underdone. Even after I blended everything, I could still feel individual lentils. And they're red lentils - the kind that cook down into a paste! I don't know how that's even possible. Apart from that, the flavour was nothing special. I prefer the Punkin Pasta over this one.
I think most of the rest of the recipes I'm making from this book are desserts (because lord knows I need more desserts), so we'll see how those go.
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